Creamy Gorgonzola chicken

By franny-2

Is it possible to create a dish that's creamy and cheesy but has less than 500 calories? You bet! If you start with a can of half-fat cream soup, you only need to add a small amount of cheese, since blue cheeses such as Gorgonzola are so flavourful.

Ingredients

• 10 * 10 oz (284 mL) can undiluted half-fat cream of mushroom soup
• 2 * 2 tsp (10 mL) Dijon mustard
• 1 * 1 tsp (5 mL) dried sage leaves
• 8 * 8 oz (250 g) pkg sliced button mushrooms, about 4 cups (1 L)
• 4 * 4 skinless, boneless chicken breasts
• 1 * 1 cup (250 mL) frozen peas
• 2 * 2 tbsp (30 mL) crumbled Gorgonzola or blue cheese

Details

Servings 4

Preparation

Step 1

1. Turn soup into a large, non-stick frying pan. Set over medium-high heat. Stir in Dijon and sage until evenly mixed, then stir in mushrooms. Add chicken and turn to evenly coat. Cover and bring to a boil. Reduce heat to medium-low. Simmer, stirring sauce and turning chicken occasionally until springy when pressed, 14 to 15 minutes.

2. Remove chicken to 4 dinner plates, then set pan with sauce back on burner turned to medium-high. Add peas and cheese. Stir often until peas are warmed through and cheese is almost melted, 1 to 2 minutes. Spoon over chicken. Great with rice and steamed broccoli spears.